Why honey separated: reasons, storage features, common mistakes

Having chosen and purchased sweet, aromatic honey, many people are faced with the following problem - the honey has separated into liquid and thick. Is it safe to eat such honey, why does honey separate into separate fractions, and how can this be prevented? We will answer these and many other questions in the article.

The separation of honey into liquid and solid fractions is not always a sign of quality and high-quality bee products. Separation most often occurs due to non-compliance with storage standards.

Causes of delamination

The honey product can become sugary and stratify for the following reasons:

1. Humidity level. During storage of candied honey, 1 to 3 cm of clear liquid of a viscous consistency may form on its surface. It tastes no different from the main honey mass. There are no signs of fermentation or spoilage of the product, a characteristic pleasant aroma, tart honey taste. This separation is directly related to the level of moisture in the bee product. The normal amount of moisture in honey is less than 21%.

The reason for the separation of honey can be mixing different varieties in one container, storage in a depressurized container, under the influence of direct sunlight.
In case of deviations from the norm:

• humidity level from 14 to 19% - honey is called “dry”, it is rarely divided into 2 fractions. Upon crystallization it becomes hard, with a dense consistency;
• humidity level from 19 to 21% - during long-term storage, liquid honey accumulates on the surface, its amount gradually increases. During crystallization, honey becomes soft and dense.

Such processes in honey, regardless of the percentage of humidity level, do not in any way affect the taste and aroma of the product; it can be stored for more than one year. Such a honey product can and should be eaten, since for honey with a moisture level of 19–21%, separation is normal.

1. Honey "mix". It often happens that unscrupulous beekeepers add several different varieties of honey to one container at once. In this case, there is a high probability of honey separating into several fractions due to different levels of density and consistency.
2. Unnatural product. If the honey begins to separate within a short time (about a week after purchase), this can only indicate one possible reason - the honey is fake, not natural. The layers are most often lump-shaped and heterogeneous.
3. Unripe bee honey. Sometimes honey is pumped out of the apiary before it has fully ripened. In this case, the moisture level in such a product will be higher than normal - more than 21%. This is one of the most common reasons for separating honey into several layers. The liquid part can account for more than 50% of the total volume of the entire mass. This is due to the high moisture content. Such honey not only quickly separates, but the fermentation process begins actively in it. Initially, unripe honey is already a low-quality and spoiled product. After fermentation begins, honey is not recommended for consumption. It has no special beneficial properties and has lost its taste. The taste of the product is sour with bitterness, tasteless.
4. Violations of storage rules. Honey can also separate into several layers due to improper storage conditions. For example:

• if the product was stored in direct sunlight;
• was in a leaky container;
• stored in a room with high humidity levels.

The separation of honey into liquid and thick is a 100% sign of naturalness and high quality only if we are talking about the buckwheat variety.
An interesting fact for which there is a simple explanation, which has nothing to do with damage to taste and usefulness. Now we are talking about buckwheat honey. Many people do not know why it is dark in liquid form, but becomes lighter in crystallized form.

If you buy buckwheat bee honey in the summer or spring and see a stratified product that has been on display since last year, don’t worry, this is not a sign of spoiled or low-quality honey. On the contrary, for this type of honey this is a characteristic sign of its naturalness and high quality. And it acquires such an unpresentable appearance due to storage in a warm room.

Honey with a high percentage of fructose in its composition will stratify in almost any case. This depends mainly on the duration of storage and temperature conditions.

Useful tips

Now you know why honey separates and how you can avoid it. Here are some more useful tips:

• Early nectar cannot be stored for a long time; it has an amazing aroma, smell and taste, and will bring incomparable pleasure when consumed. But it contains too much water; after purchasing such a bee product, you need to eat it within a month, otherwise it may ferment.
• For long-term storage, buy nectar in the fall. At this time it is already possible to judge the characteristics of honey.
• When buying candied honey, you can be sure of its quality. Nectar should be a homogeneous mass, in which there is no separation into fractions. Give preference to a fine-grained structure.

It is not recommended to purchase beekeeping products in grocery stores. There is a high probability of buying an overheated product that has undergone pasteurization, and perhaps even getting a fake. If the honey has separated, then this is not a reason to get rid of it. Remember that even a natural and high-quality beekeeping product can separate into two layers as a result of natural processes.

Sources:

https://medvoblago.ru/med/rassloilsya https://7ogorod.ru/prochee/pocemu-rasslaivaetsa-med.html https://portalmeda.ru/pcheloprodukty/med/pochemu-med-rassloilsya.html

Quality of honey during separation

The separation of honey does not affect the quality and beneficial properties, provided that it is natural and there are no signs of fermentation.
A separate point is worth highlighting the influence of the separation of bee honey nectar into fractions on its quality characteristics. The separation of honey into crystallized light and liquid dark does not in any way affect the taste and aroma qualities, the benefits of the product and its medicinal properties. This information is relevant only if the honey is natural, without a strong odor or signs of fermentation.

Remember that natural honey nectar causes a characteristic soreness and astringency in the throat, has a specific honey aroma and good viscosity.

How to determine quality

If the separation into layers occurred due to natural factors, and it is natural, then this will not affect the quality in any way, even if it has darkened. In order to distinguish a natural product from a fake, if it is divided into a dark and light layer, it is quite simple - to evaluate the taste and aroma. Fake nectar will lack a fragrant aroma and a pleasant sore throat during consumption.

If during storage all conditions were met, but delamination is observed, then it is worth checking with the seller for what reasons this could have happened.

Is it possible to eat honey that has separated?

First, you need to understand its quality and independently determine what signs indicate that the product is of poor quality or has already deteriorated.

Before finding out the reason for the separation of honey into liquid and thick, determine what you are dealing with - a natural bee product or a fake.

Signs indicating a spoiled product that should not be given to children or consumed by adults:

• natural honey in a liter glass jar should weigh at least 1.4 kg. Lower values ​​indicate unnaturalness, low quality of the product or high moisture content;
• the roof of the container with honey is swollen - also a sign of the beginning of fermentation;
• a strange taste or smell uncharacteristic of honey;
• honey may begin to flake due to dilution with flour, starch or sugar and invert syrup, which was carried out by an unscrupulous supplier or beekeeper. This product can be eaten, but its beneficial properties are minimal. It is not suitable for treating ailments;
• the presence of foam on the surface of bee nectar is a sign of fermented honey.

Please note that the exfoliated sweet delicacy without signs of spoilage and fermentation is no different from a honey delicacy with a uniform texture, and has the same beneficial properties for the human body.

In addition, the uniformity of consistency and the speed of the crystallization process depends not only on the quality of honey, but also on its variety, since each has its own level of humidity, viscosity, etc.

To prevent honey from separating

To prevent the delicacy from separating into dark and light colors, it must be stored correctly.

This requires the following conditions:

1. Optimal temperature. 5-10 degrees is better, maximum 20, but you can freeze it. After defrosting, re-freezing is not advisable.
2. Normal humidity. This figure should not exceed 75%.
3. Bee nectar can be stored in glass, plastic or a wooden barrel. The main thing is that the lid must seal the container tightly.
4. No direct sunlight. It is best to store bee products in a dark place.

Young honey is best consumed in the first month after collection. It is not suitable for long-term preservation, since it contains a lot of moisture, which can soon separate it and cause fermentation. To stock up on healthy treats for the winter, it is better not to buy them before October. In such a product, crystallization has already begun, but it has not yet frozen. In this case, it is more difficult to hide flaws. The main thing is that it is better to buy such an expensive product from a supplier who values ​​​​its reputation.

The quality of bee gold can only be determined 100% in laboratory conditions. Its delamination can have either natural causes or be a sign of product falsification. Since it is impossible to determine the quality at home, stratified honey should not be taken as a medicine. Also, you should not give it to small children. In general, it is suitable for consumption and can be used in cooking.

What to do if honey separates

You can return honey to a uniform consistency using a water bath without bringing it to a boil.
As you may already understand, dividing honey into several layers is not always an indicator of low quality and spoilage of the product. But still, many people are haunted by this problem, as evidenced by the frequency of the request “honey has separated into liquid dark and thick light, what to do with it?” – in search engines.

If honey is divided into two fractions

If you are confident in the quality of honey and its suitability, then you can try to return the separated delicacy to a uniform consistency. To do this, you need to heat it in a water bath and stir well so that the layers come together again.

If during the process of heating bee nectar you notice the appearance of foam, alas, such a product has begun to deteriorate and is not suitable for storage for a long time. First of all, remove the foam and put the honey in the refrigerator. It must be eaten as soon as possible. Another option for using fermented product is to prepare rich, aromatic mead.

Premature collection of unripe honey

Another factor why honey in a jar stratifies is that it was collected in an unripe state. Excess moisture naturally evaporates from the nectar collected by bees during its maturation in the honeycombs. If you pump out the api product before the expiration of the required period, it will retain high humidity (over 20%). This may lead to:

• the breakdown of honey into separate layers of different shades;
• the process of fermentation, foaming;
• appearance of a sour odor.

How to properly store honey

Storing honey in an airtight glass container in a dark, cool place will significantly increase its shelf life.
In most cases, separation of sweet treats can be avoided by adhering to simple storage rules, namely:

• compliance with the optimal temperature regime – from 5 to 15 degrees. Also, if necessary, the product can be frozen;
• the humidity level should not exceed 60%;
• sealed container. It can be glass, wood or plastic, the main thing is that the lid must be tightly closed;
• Avoid exposure to direct sunlight. Store in a cool, dark place.

Based on the above, we can conclude that the separation of honey is influenced by many factors - from the variety to proper storage. If the product is not spoiled, you can return it to its original, uniform appearance, and continue to eat your favorite delicacy. Even if the situation is hopeless and the honey has fermented, you can please yourself by preparing warming homemade mead.

Examples of suitable cookware

One of the main criteria when choosing a container is that it is absolutely clean, dry and free of foreign food residues. Therefore, containers should be washed, instead of liquid products, with laundry soap and then rinsed generously with running water.

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The best options for storing nectar are:

• aluminum dishes;
• glass;
• stainless iron;
• clay;
• ceramic;
• enameled.

Special plastic containers are also suitable, but such containers have a short shelf life - only one year. To protect the bee product from domestic pests, excess moisture and foreign odors, any container must be tightly closed.

Varieties of dark honey

Dark honey comes in several varieties:

• Honeydew. This is, in fact, dark flower honey, from which plants it is obtained is not of fundamental importance. The main feature is that it is collected during the period of insufficient flowering, during dry weather. It can be of plant origin from the sugary substances of plants and of animal origin from insect excrement.
• Heather. It has a red-yellow tint, and darkens with further crystallization. It has a rich taste and a pronounced aftertaste.
• Coniferous. It is clear what dark honey is made from in this case - from the nectar of pine and spruce. Initially collected, the product is dark in color, but during the crystallization process it acquires a greenish tint.
• Chestnut. The most useful beekeeping product is dark in color. It has a liquid consistency and is slightly bitter.
• Buckwheat. It has a dark brown, almost black color. Used as a medicine for asthma, gout and other serious diseases. Buckwheat itself has many beneficial properties, so its natural product should be consumed regularly. Why is buckwheat honey dark? This is due to the high content of iron, amino acids, and enzyme activity. After crystallization it begins to lighten.
• Lime. Why is linden honey dark, although it is not one of those varieties? It all depends on the collection of nectar, the type of bees and climatic conditions.

Other varieties include coriander, angelica and (very dark liquid honey) chicory, etc.

What is crystallization?

Crystallization is a natural phenomenon that causes a liquid product to become solid. This transition from one state to another occurs naturally, indicating the naturalness of sweet nectar

It is important to understand that this process in no way reduces the beneficial properties and nutritional qualities of honey.

There are people who prefer to buy liquid honey, because it is more convenient to use for various purposes. But such a product is the easiest to fake. The content of useful components is the same for liquid and solid honey. In addition, if solid honey is melted correctly, it will return to its original form.

It is more important to distinguish natural honey from fake. It is necessary to have an idea of ​​the essence of the crystallization process, why and how it all happens.

Based on consistency, crystallization is divided into the following types:

• lard-like homogeneous smooth mass;
• fine-grained, with crystals half a millimeter in size;
• coarse-grained, with crystals larger than half a millimeter.

Why is honey dark in color?

Many buyers are interested in why honey is dark and not the usual light shade? There are several reasons for this:

• The type of plant from which bees collect pollen. What plants produce dark honey and is flower honey dark in color? In fact, the greater the amount of iron present in the nectar, the darker the resulting flower honey, which explains what dark honey is made from.
• Weather. If there is no rain for a long time, the bees process dry plants. The result is honeydew, dark liquid honey. It has almost no odor, but retains its taste properties and is slightly bitter.
• Pure nectar or mixture. The dark honey from which it is obtained during processing determines the shade of the finished product. For example, it could be pure buckwheat, spruce nectar, or a product mixed with pollen of other flowers.
• Shelf life. The length of time that dark-colored honey is stored after harvest is one of the reasons why dark-colored honey turns out over time if it was originally light in color.

The reasons why flower honey is dark are also the timing of collection, the composition of the product, and the type of bees.

Causes of sugaring: natural and unnatural

Sugaring begins with a gradual thickening of the product, while it acquires a whitish tint and becomes lighter. One of the main factors influencing sugar content is the presence of glucose. The higher the amount of glucose, the faster the honey begins to turn into crystals, and the predominance of fructose allows the honey to remain liquid longer.

The speed of thickening depends on many factors:

• varieties;
• presence of moisture;
• storage conditions;
• maturation;
• weather;
• gathering places;
• impurities;
• honey plants.

Other varieties of honey (acacia, May) contain more than 40% fructose; they remain liquid much longer, sometimes up to two years. This honey is considered very valuable and is recommended for consumption even by diabetics, as it regulates sugar levels and has a beneficial effect on metabolism.

The percentage of water content slows down the sugaring. If the bees collected nectar during the rainy season, then it will contain more moisture

Proper storage is important. At temperatures above +10 degrees, crystallization increases several times compared to low temperatures

Honey collected on a hot summer day (sunflower, buckwheat) contains more glucose and less water, so these types of honey will be candied much faster. The presence of pollen, wax, and other impurities accelerates sugaring.

All of the above reasons are natural, depending on natural conditions. But there are unnatural reasons for the thickening of the product, depending on beekeepers and sellers, who, through various manipulations, influence the rate of sugaring.

Beekeepers sometimes collect unripe product that contains a lot of water. It deteriorates quickly and has less benefit. Trying to get more profit, they dilute honey with water and mix in various additives, for example, dextrin. This is an artificial component, the so-called polysaccharide. The function of this additive is to slow down thickening.

To make a product presentable, it is overheated, and the usefulness of such a product is lost.